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6 Tips for Perfectly Fried Fish: Non-greasy, Tender Meat, and Crispy Golden Skin

Frying fish is a common cooking method, but many people are hesitant to make this dish because they are afraid of splattering oil and losing the natural sweetness of the fish.

Administrator

18 March, 2024

Fried fish is a delicious and easy-to-eat dish. But to make the fried fish tasty, the meat inside must be sweet, the fish skin outside must be crispy and golden. Many people can make the fish skin crispy, but the meat inside becomes dry and tasteless. Some people fry the fish too much that it looks unappetizing, and the meat sticks to the bottom of the pan. So, let’s apply the following tips from experienced moms:

A delicious fried fish must have crispy and golden skin and tender and sweet meat inside

Clean the fish

Nowadays, sellers have gutted, scaled, salt rubbed, and rinsed the fish for customers. But when you bring it home, you still need to wash it again. Remember to remove the black membrane inside the fish.

Let the fish dry

If you want to quickly fry the fish with a crispy outer layer and keep the tender and sweet meat inside, the fish needs to be dry. Moreover, a dry fish won’t splatter oil or stick to the pan when fried.

Therefore, after cleaning the fish, let it dry. You can use absorbent paper to soak up the water. 90% of the reason why the fish skin is not crispy is because you fry the fish when it’s not yet dry.

Be careful when using salt to remove fishy smell

Many people believe that using salt to remove fishy smell by rubbing it on the skin. However, it’s better to gently rub some salt into the fish’s belly, rather than rubbing it on the skin, as it may damage the fish’s skin, making it less appealing when fried.

Tips to create a beautiful coating for fried fish and keep the meat sweet

When preparing the fish for frying, if you rub salt on the fish’s skin, add a little starch (just a little, not too much). This layer of starch helps the fish quickly become crispy and golden while maintaining the sweetness inside the meat. This method helps retain the water inside the fish, reduces the release of sweet juice, makes the fried fish faster and more delicious.

Tips to prevent sticking and oil splatter

Sticking to the pan is one of the reasons why the fish becomes smashed and loses its sweetness. To prevent sticking, apply the following tips: Rub ginger on the bottom of the pan before adding oil to create a protective layer that prevents the fish from touching the pan’s bottom. This prevents sticking. Alternatively, sprinkle a little flour into the oil pan, which helps the fish become crispy and prevents oil splatter and sticking to the pan. Or place a banana leaf at the bottom of the pan to prevent sticking. Or use a layer of wax paper at the bottom of the pan.

Avoid flipping the fish too often

Flipping the fish too often will prevent the fish from having a firm outer layer. Therefore, you should use enough oil for frying, which makes the fish taste better. Make sure the oil is hot enough, around 60%, before putting in the fish to ensure that the fish’s surface crisps up quickly while retaining the sweetness inside the meat and not sticking to the pan. When frying, flip the fish only when one side is nearly golden, to avoid flipping back and forth multiple times.

Frequently asked questions

Ensuring the fish is thoroughly dry before frying is crucial to achieving a crispy texture. You can use absorbent paper to soak up any excess water. Additionally, adding a little starch to the skin before frying will help the fish become crispy and golden while maintaining the tenderness of the meat.

To prevent the fish from sticking, you can try one of the following tips: rub ginger on the bottom of the pan before adding oil, sprinkle flour into the oil pan, place a banana leaf at the bottom of the pan, or use a layer of wax paper. These methods create a protective barrier that prevents the fish from sticking to the pan’s surface.

Avoid flipping the fish too frequently. Only flip the fish when one side is nearly golden. Ensure you use enough oil for frying and heat it to the right temperature (around 60%) to help the fish crisp up quickly and evenly.